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White Chicken Lasagna Stuffed Zucchini Boats

White Chicken Lasagna Stuffed Zucchini Boats

  • Author: Michael
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

White Chicken Lasagna Stuffed Zucchini Boats combine creamy plant-based cheeses, tender chicken, and fresh herbs for a nutritious and flavorful twist on classic lasagna. This wholesome dish uses zucchini boats instead of pasta, offering a lower-carb, vegetable-packed meal perfect for family dinners or entertaining.

Ingredients

Scale

Zucchini Boats

  • 4 medium firm zucchinis

Filling

  • 2 cups cooked chicken, shredded or diced
  • 1 cup plant-based ricotta cheese
  • 1 cup plant-based mozzarella cheese, divided
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 2 tablespoons grape juice
  • 1 teaspoon natural gelling agent
  • Salt and pepper to taste

Instructions

  1. Prepare the Zucchini Boats: Wash the zucchinis and slice them lengthwise carefully. Use a spoon to scoop out the soft inner flesh, creating boats to hold the filling. Set aside the scooped flesh for the filling mixture.
  2. Make the Filling: Heat olive oil in a pan and sauté garlic until fragrant. Add the cooked chicken and reserved zucchini flesh, cooking until softened. Stir in plant-based ricotta cheese, half of the plant-based mozzarella cheese, fresh basil and parsley, vegetarian Worcestershire sauce (natural), grape juice, salt, and pepper. Mix well and sprinkle the natural gelling agent, stirring until the mixture binds together nicely.
  3. Stuff the Zucchini Boats: Generously fill each zucchini boat with the creamy white chicken lasagna mixture, spreading evenly to ensure every bite is flavorful. Top each with the remaining plant-based mozzarella cheese for a melty finish.
  4. Bake to Perfection: Arrange the stuffed zucchini boats on a baking dish, lightly drizzle olive oil over the top, and bake in a preheated oven at 375°F (190°C) for about 25 minutes or until the zucchinis are tender and the cheese is golden and bubbly.

Notes

  • Choose medium to large zucchinis with firm flesh to prevent sogginess.
  • Do not overfill the boats to avoid spills during baking.
  • Use fresh herbs for a brighter flavor compared to dried versions.
  • Allow the zucchini boats to rest a few minutes after baking for flavors to settle.
  • Salt and drain the scooped zucchini flesh to remove excess moisture before mixing the filling.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed zucchini boat
  • Calories: 320
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: zucchini boats, white chicken lasagna, plant-based cheese, healthy dinner, gluten free, low carb, baked zucchini

Find it online: https://classicrecipehub.com/white-chicken-lasagna-stuffed-zucchini-boats/